Whole Grain Pancake Mix

How many pancake recipes does a person need anyway?? Here's another one for you. I really like this for fast breakfasts. You make up the dry mix ahead of time and keep it in the freezer (indefinitely) and then all you add is buttermilk (or the equivalent dry buttermilk and water) and an egg. It's pretty handy-dandy and tastes great. I usually double this and it fits in a gallon size freezer bag.

3 1/2 cups old fashioned oats
4 cups white whole wheat flour (soft or hard work)
1 cup all-purpose flour
3 T. sugar
3 T. baking powder
1 T. salt
1 T. baking soda
3/4 cup vegetable oil (I use canola)

Grind oats in food processor or blender until they're chopped fine but not too powdery. Put ground oats and all remaining dry ingredients into a mixer bowl and mix on slow speed to combine (use paddle attachment with kitchenaid or dough hook with bosch). With motor still running, stream in the vegetable oil. When all oil has been added, stop the mixer and squeeze a handful of the mixture in your hand. If it holds together, it's just right. If it won't hold together, add more oil, a tablespoon at a time, until it does. Store in an airtight container in the freezer. (keeps indefinitely)

For the pancakes, whisk together 1 cup of mix, 1 cup buttermilk, and one egg. (This makes very flat pancakes-- if you'd like fluffier, fatter pancakes, add less buttermilk. I usually do 3/4 cup myself). Really good with blueberries added in.